دوره و شماره: دوره: 11 شماره: 2
تعداد مقالات: 7

Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue

صفحه 71 - 81   دوره 11    شماره 2
Adoui , F. Sabba , E. Ferhat , R. Benatallah , L. Guemra , I.

Food Labeling: The Role of Claims and Statements in Community Health

صفحه 105 - 115   دوره 11    شماره 2
Mazaheri Nezhad Fard , R. Hosseini , H. Asafari , M. Hozoori , M. Samiee , H.

Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization

صفحه 82 - 93   دوره 11    شماره 2
Benyahia , F.A. Aissaoui-Zitoun , O. Meghzili , B. Szkolnicka , K. Foufou , E.

Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research

صفحه 94 - 104   دوره 11    شماره 2
Öztürk Altuncevahir , İ. Yücesoy , S. Özkul Erdoğan, E.

Evaluation the Ingredients and Influence of Thermal Treatment on Physicochemical Properties and Bioactive Compounds of Evernia prunastri from Algeria

صفحه 116 - 126   دوره 11    شماره 2
Bekka-Hadji , F.

Reduction of the Cyanide from Cassava Leaves Using NaHCO3

صفحه 127 - 134   دوره 11    شماره 2
Narwati , N. Setiawan , S.

Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method

صفحه 135 - 148   دوره 11    شماره 2
Iwe , M.O. Ubbor , S. Anya , P.C. Agiriga , A.N. Okoro , C.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس